sous vide garlic confit

garlic confit is essentially just garlic cooked and preserved in fat, in this case, olive oil.  if you've ever roasted garlic in the oven, you know the result of slow cooking garlic, is a buttery, delicious end product.
it is a wonderful addition to any vegetable dish (think mashed potatoes), soups, on pizza, in a vinaigrette dressing for added flavour, smashed onto toasted baguettes; sprinkled w/ flaky sea salt, pulverized into a paste, the possibilities are endless.
so have fun with it!

sous vide garlic confit

1 cup peeled garlic cloves
3/4 cup olive oil
1 sprig of rosemary (optional)

preheat water bath to 190F.
in a mason jar, place garlic cloves and cover with oil, making sure all of the cloves are submerged oil.   add rosemary or other herb of choice if desired.  
tightly seal the lid and place jar into water bath, cooking for 4-5 hours or until soft and tender.
remove from water bath and use immediately (allowing to cool slightly) or transfer to fridge.  
ensure that you continue to keep the garlic covered in oil and only use a clean spoon to dip into the jar.  there is debate on how long this will last, but to be safe, we usually we use ours up within a week.

cheers, xo.


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